The Apple Tart Project: Ginette Mathiot | frites & fries
     

I want to start trying other people’s apple tart recipe so I started with a classic one from Mathiot’s Je Sais Cuisiner. I’m calling this The Apple Tart Project. Maybe I should pick something more secretive like The Dangerous Apple Project? Hmph.

For a 9” tart (revised from Ginette Mathiot’s I Can Cook):

Mathiot’s Pâte Brisée (pastry shell — seriously though, use Martha Stewart’s because mine’s a secret):

  • 2 c. all purpose (or wheat) flour
  • 1 tbsp. vegetable oil
  • 1/2 tsp. salt
  • 1/2 c. cold butter, 1/2” pieces
  • 2 tbsp. water

Combine the ingredients except that water. Work the dough with your hands and add in the water. It should not be sticky, but almost coarse and a bit try. Line the dough on a greased tart pan so the pan is completely, and evenly covered.

Custard:

  • 3/4 c. milk
  • 2 tbsp. sugar
  • 1 tbsp. flour
  • 1 tsp. almond extract

Combine and boil in a saucepan on medium heat until boil. Continually stir the mixture and it should be thick and pudding-like.

Topping:

  • 3 Granny Smith apples, peeled and thinly sliced
  • 1/2 c. crushed/ground blanched almonds
  • 1/4 c. castor sugar

Preheat the oven to 400F. Pour the custard mix onto the pastry lined tart pan. Top with the almond bits and then top that with the apple slices, arranged in a circular pattern. Sprinkle the tart with sugar and bake for 40 minutes.

Next attempt: Julia Child

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